Everything but the Kitchen Sink Cookies

Lynelle Caldwell


I came up with these cookies as a way to use up little bits of leftover chips, nuts etc, but now I buy the ingredients just to make them. My husband calls them the "Everything but the kitchen sink cookies" The neighbor asks for these in exchange for dog sitting.

pinch tips: How to Melt and Soften Butter




1 Hr 20 Min


2 stick
butter, unsalted
2 1/4 c
bread flour
1 tsp
salt (i like kosher)
1 tsp
baking soda
1/4 c
white sugar
1 1/4 c
dark brown sugar
1 pkg
vanilla instant pudding (sm)
1 lg
1 lg
egg yolk
2 Tbsp
1 1/2 tsp
vanilla extract
1/2 c
dark chocolate chips
1/2 c
milk chocolate chips
1/2 c
vanilla or white chocolate chips
1/3 c
toffee pieces (i used to take heath bars & break them up before they came up with the baking version)
1/2 c
butterscotch chips or peanut butter chips
1 c
nuts, chopped (i use whatever i have on hand, even mix different kinds to make 1 cup)

Directions Step-By-Step

Melt the butter in microwave safe bowl or cup. Set aside to cool slightly.
Sift together the flour, salt, baking soda and pudding mix. Pour the melted butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds
Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to slow and add the chocolate chips, toffee pieces and nuts. Chill the dough for 1 hour.
Preheat oven to 375 degrees
Scoop the dough onto parchment-lined cookie sheets. Bake 12 - 15 minutes, until lightly browned. Remove from the oven, cool on sheets 2-5 minutes and remove to cooling rack.

Pour cold milk & stand back!

About this Recipe

Course/Dish: Cookies
Hashtags: #chips, #walnuts, #toffee